Baked Ziti with Roasted Vegetables

There’s nothing better than a bubbling dish of baked ziti fresh from the oven—except when it’s packed with hearty roasted vegetables, creamy cheese, and a rich, garlicky marinara sauce.

This vegetarian baked ziti is everything you love about the classic—warm, cheesy, and satisfying—without feeling overly heavy.

Roasted cauliflower, sweet bell peppers, and caramelized onions add deep, irresistible flavor, while cottage cheese (or ricotta!) keeps it extra creamy.

Make it for a cozy weeknight dinner, a meal prep win, or a crowd-pleasing dish for your next gathering.

Trust me, this one’s a keeper. Let’s bake!

For Roasted Vegetables

Cauliflower – Adds a hearty texture and soaks up the flavors beautifully.
Red Bell Pepper – Brings a subtle sweetness and a pop of color.
Yellow Onion – Caramelizes as it roasts, adding depth and natural sweetness.
Extra-Virgin Olive Oil – Helps the veggies roast to golden perfection.
Salt – Enhances the flavor of the vegetables.

For the Pasta and Cheese

Ziti, Rigatoni, or Penne Pasta – The base of this dish, perfectly al dente.
Marinara Sauce – Use homemade or store-bought for a rich, tomatoey flavor.
Fresh Basil – Adds a fresh, aromatic touch.
Mozzarella Cheese – Melts into gooey, golden perfection.
Cottage Cheese or Ricotta – Makes the dish extra creamy without being too heavy.

Baked Ziti with Roasted Vegetables

Love classic baked ziti but want a lighter, veggie-packed twist? This Baked Ziti with Roasted Vegetables delivers all the cheesy, saucy comfort of traditional ziti—without the heaviness.

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Course: Main Course

Cuisine: Italian

Keyword: Baked Ziti with Roasted Vegetables

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Notes

Ingredients

Roasted Vegetables:

1 medium cauliflower, cut into florets
1 red bell pepper, cut into 1” pieces
1 medium yellow onion, sliced into ½” wedges
2 tbsp extra-virgin olive oil, divided
¼ tsp salt, divided

Pasta & Sauce:

8 oz ziti, rigatoni, or penne
4 cups (32 oz) marinara sauce, divided
¼ cup fresh basil, chopped (plus extra for garnish)
8 oz (2 cups) grated part-skim mozzarella, divided
2 cups (16 oz) cottage cheese or ricotta, divided

Instructions

Roast the Vegetables:
Preheat oven to 425°F. Line two baking sheets with parchment paper. Spread cauliflower on one sheet, and bell pepper and onion on the other. Drizzle each with olive oil and sprinkle with salt. Toss to coat and roast for 30-35 minutes, tossing halfway. Set aside.
Cook the Pasta:
Boil a large pot of salted water and cook pasta until al dente. Drain and return to pot. Stir in 2 cups marinara, basil, and ½ cup mozzarella.
Assemble the Dish:
- Spread 1 cup marinara in a 9x13” baking dish.
- Layer half the pasta mixture.
- Top with roasted cauliflower, dollop 1 cup cottage cheese, and sprinkle ½ cup mozzarella.
- Add the remaining pasta, roasted peppers and onions, then the rest of the cottage cheese.
- Dollop the last cup of marinara and finish with remaining mozzarella.
Bake:
Place the dish on a rimmed baking sheet to catch drips. Bake uncovered for 30 minutes. For a golden top, broil for 2-5 more minutes.
Cool & Serve:
Let cool for 10 minutes. Garnish with fresh basil and serve.

Notes & Variations

Gluten-Free? Use gluten-free pasta.
Make Ahead: Assemble and refrigerate for up to 24 hours or freeze before baking.
Dairy-Free/Vegan? Try dairy-free cheese alternatives and vegan sour cream in place of cottage cheese.

Nutrition

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1. Can I make this Baked Ziti ahead of time?

Yes! You can prepare the whole dish in advance, refrigerate it for up to 24 hours, and bake it when you’re ready. This makes it perfect for a stress-free weeknight dinner or a meal prep solution!

2. Can I skip roasting the vegetables?

While roasting the vegetables adds great depth of flavor and caramelization, you can sauté them instead if you’re short on time. Just cook them on medium heat until tender and flavorful.

3. Can I use a different kind of pasta?

Absolutely! If you’re not a fan of ziti, feel free to swap it out for rigatoni, penne, or any other pasta shape you have on hand. Just make sure it’s sturdy enough to hold up while baking.

4. How can I make this recipe gluten-free?

Easy! Just substitute the pasta with a gluten-free option like corn or quinoa-based pasta. You can also check that your marinara sauce is gluten-free if you’re using store-bought.

5. How do I store leftovers?

Leftovers store wonderfully! Keep them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, just reheat it in the microwave or in the oven until warmed through.